Biscotti is always in season, but Gingerbread Biscotti is perfect for the holidays. It fills your home with the most amazing aroma, you'll want to bottle it up and make it last all year long! Biscotti is simply a twice-baked cookie. It is simple to make and perfect for dunking in hot cocoa or coffee.
To make it extra special, dip half in melted chocolate and you'll have an amazing treat!
Gingerbread Biscotti
1/2 cup butter, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
3 large eggs
3 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup sliced almonds, toasted
In a large bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. Cream together the butter and sugar until fluffy. Add molasses and eggs and mix until smooth and blended. Slowly add flour mixture until incorporated. Stir in almonds. Divide dough in half and shape into 2 loaves on baking sheet lined with parchment paper. Loaves should be about 12 inches long, 3 inches wide and about 1/2 inch thick. Bake at 375 degrees for about 25-30 minutes or until golden. Remove from oven and let cool about 10 minutes. Slice into 1/2 inch thick pieces on the diagonal. Place back on the cookie sheet and bake for an additional 10-15 minutes or until crispy.
Happy holidays!!
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